Dougherty Family Recipe Box

Category: Tofu

  • Calgary-style Crispy Ginger Tofu

    Ingredients

    Fried Tofu

    • 1 package extra-firm tofu
    • 2-3 cups canola oil for deep frying
    • 1 egg
    • 1 cup water
    • 1 1/4 cup cornstarch
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon pepper

    Vegetables

    • 1 carrot, finely julienned
    • 1 red bell pepper, finely julienned
    • 1 green bell pepper, finely julienned
    • 6 cloves garlic
    • chunk of ginger (size of two thumbs), finely julienned

    Sauce

    • 1/2 cup soy sauce
    • 2 tablespoons white vinegar
    • 1 tablespoon rice vinegar
    • 1/2 cup water
    • 1/4 cup white sugar
    • 1/2 tablespoon crushed chillies

    Method

    1. Slice the tofu into long, thin strips.
    2. Combine egg, water, cornstarch, flour, and pepper into a batter.
    3. Dip tofu in batter.
    4. Deep fry the tofu a few strips at a time until crispy and browned, set aside.
    5. Mix together sauce ingredients.
    6. Stir fry the vegetables until crispy.
    7. Add sauce to vegetables, bring to boil for 1 to 2 minutes.
    8. Remove from heat and stir in fried tofu.
    9. Serve hot over rice.

    Source

  • Vietnamese Tofu Spring Rolls

     Ingredients

    • 1/2 cup carrots, julienned
    • 1/2 cup red pepper, julienned
    • 1/2 cup cucumber, julienned
    • 1 bunch fresh cilantro
    • 1 bunch fresh mint
    • 4 ounces vermicelli or rice noodles (the thinner the better)
    • 8-10 whole spring roll rice papers

    Dipping Sauce

    • 1/3 cup crunchy peanut butter
    • 1 tablespoon soy sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon lime juice
    • 1/2 teaspoon chili garlic sauce
    • Hot water (to thin)

    Crispy Tofu

    • 8 ounces extra-firm tofu, drained and pressed
    • 5 tablespoons sesame oil (divided)
    • 3 tablespoons cornstarch
    • 2 1/2 tablespoons peanut butter butter dipping sauce
    • 2 tablespoons soy sauce (divided)
    • 1 tablespoon brown sugar

    Method

      1. Start by preparing rice noodles in boiling hot water for about 10 minutes (follow package directions), then drain and set aside.
      2. Heat a large skillet over medium heat.
      3. Cut pressed tofu into small rectangles, toss to coat with 1 tablespoon sesame oil and 1 tablespoon soy sauce, then toss to coat with 3 tablespoons cornstarch. Flash fry in  sesame oil, flipping on all sides to ensure even browning (about 5 minutes). Remove from skillet and set aside.
      4. Prepare vegetables.
      5.  Prepare dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin to pouring consistency.
      6. Put 2.5 tablespoons of the sauce to a small bowl and add an additional tablespoon each of soy sauce, sesame oil and brown sugar and whisk to combine into a glaze for the tofu.
      7. Add tofu back to the skillet over medium heat and add glaze, stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
      8. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
      9. Transfer soft rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 
      10. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
      11. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
      12. Serve with dipping sauce and hot sauce of choice. 

      Source

    1. Crispy Baked Tofu

      Ingredients

      • 1 block extra-firm tofu
      • 1 tablespoon olive oil
      • 1 tablespoon soy sauce
      • 1 tablespoon cornstarch

      Method

      1. Preheat the oven to 400°F.
      2. Line cookie sheet with parchment paper.
      3. Drain the tofu and gently squeeze out some of the water. 
      4. Slice the tofu into thirds lengthwise. 
      5. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns.
      6. Slice across to make 5 even rows.
      7. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel. 
      8. Fold the towel(s) over the cubed tofu.
      9. Place something heavy on top. 
      10. Let the tofu rest for 30 minutes.
      11. Put the pressed tofu in a bowl and toss with the olive oil and soy sauce. 
      12. Sprinkle the starch over the tofu and toss until evenly coated.
      13. Arrange the tofu in an even layer on the cookie sheet. 
      14. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.

            Source